|Sichuan-style snow pea-tofu stir-fry.|
But that's not important right now. What's important is that I threw together a pretty quick, pretty good Sichuanese dinner on short notice tonight.
* Sliced and diced a half-block of leftover tofu that needed to be used pretty soon, and cut about 8 ounces of fresh snow peas into similar-size chunks. Whacked a smallish sweet onion into similar squares, and stir-fried them all together with a bunch of minced garlic and ginger, some dried red-pepper flakes, black pepper and (shhh!) some green El Yucateco green habanero sauce.
* After the stir-fry was fried, I hit it with a quick sauce mix of Chinese black beans and garlic, soy sauce, a shot of leftover Oloroso sherry, a shake of brown sugar and a good squeeze of lemon juice.
* Simmer briefly to finish, thicken with a bit of cornstarch and serve with rice. Dinner probably didn't take 30 minutes to finish - 45, tops - and tasted just fine.